|Water||2⁄3 Cup (10.67 tbs)|
|Ghee||5 Milliliter (For Skillet)|
|Whole wheat flour||2 Cup (32 tbs)|
1. Combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase.
2. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes.
3. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours.
4. Warm up a cast iron skillet or a heavy non-stick griddle on medium heat.
5. Knead the dough again for several minutes.
6. Then tear off enough dough and divide it into walnut size balls.
7. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other.
8. To cook, place each chapati on a very lightly oiled skillet. When it is well heated through, small white bubbles will appear.
9. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side.
10. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil. The chapati should puff up into a ball almost immediately.
11. Remove from heat and serve.